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Hakka in Mississauga

Has anyone been to both the Ming Room and Bao-Shin in Mississauga, and if so, which one did you prefer? Or, if you were at either, what did you think? And finally, are there any other Hakka restaurants in Mississauga you would recommend? Thanks.

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  1. I have not ate at the Bao-Shin, but have gone to the Ming Room - pretty good chow. You have to try Eddies Wok n Roll on Erin Mills Parkway/Millcreek AWESOME!! I work down the road, but will shortly be transferring out of town and will make the drive - ITS WORTH THE DRIVE FROM ACTON.

    My fav is the Manchurian chicken - YUM

    2 Replies
    1. re: Foodrecula

      i'd have to agree...we used to go to Ming Room quite often but since going to Eddie's haven't been back - PLUS, Eddies is very nice inside, which is uncommon for such restaurants, i've found most of them to be quite run-down
      and we love the sweet and sour manchurian chicken!
      definitely check this place out, its only a block away from Ming Room

      1. re: apple_pie

        After hearing much buzz about Eddie's and I was pretty disppointed. Service was not great and but I understand they were busy for a Sat night. Started with the shrimp wanton's very average. Ditto for the hukka chicken noddles ... to me this was the same stuff every "Indian-Chinese" place serves. The Chilli fish was pretty good not overly spicy. The manchurian tofu was bad - the tofu was way to damp with water and was swiming in a pool of boring sauce. The waitress noticed we didn't eat much of it and were not taking it home like the other remaining food dishes. She did ask if we like it and I said no and explained why...she just shurged her shoulders.
        I would not repeat.

    2. I would suggest Faley's in Etobicoke for the best Indian-style Hakka (I assume this is what you're looking for, not the blander Hakka that originates from the mainland).

      Personally, I prefer his brother's place, Hot Wok, in Scarborough, and I travel from Bathurst&Steeles once a week to eat there. The food is outstanding, the food flavours well defined and unique, the atmosphere and service is beyond compare.
      The owners are possibly the friendliest and chattiest of any restaurant in the GTA, and always willing to cook the food to suit your tastes (and they have the experience to do it properly).

      If you don't enjoy spices, Indian and others, or if you want standard Chinese fare, like spring rolls and ma-po tofu and chow mein, go to one of the dozens of average Chinese places that do these things near wherever you live.

      1 Reply
      1. re: waky

        I apologize for bumping this old thread, but I just wanted to thank waky for recommending Hot Wok. I visit the GTA from Michigan a few times per year, just for the food. I'm always looking for Hakka, and have tried a number of the Indo-Chinese Hakka restaurants in the GTA. But Hot Wok was, by far, the best yet. Thoughtful preparation, excellent flavours, fresh high-quality food.

        I also tried Faley, but it was mediocre compared to Hot Wok. It's worth the trek to Scarborough for Hot Wok's chilli chicken and tangra chicken!

      2. Anyone been to the Hakka place in the same plaza as Kumai and Nirvana on Brunel off Hurontario just south of Britannia?

        2 Replies
        1. re: Food Tourist

          You're referring to Salt & Pepper; I've been there twice now. The interior reminds me of the old Mother's Pizza chain :-) Portions are fairly generous, but the kitchen is a bit slow. One dish I tried, Pan Fried Fish ($13), is portions of battered fish stir-fried with french fries in a spicy chili sauce! Very interesting.

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          Sahara & Salt & Pepper Restaurants
          35 Brunel Rd, Mississauga, ON L4Z3E8, CA

          1. Wong's Kitchen at Hurontario/Eglinton.

            1 Reply
            1. re: Kagemusha

              I think you mean Wang's Kitchen.

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              Wangs Kitchen
              4559 Hurontario St, Mississauga, ON L4Z3L9, CA

            2. So shoot me for a mistaken vowel...Assume the poster's asking about "Hakka"(i.e., Indian/Chinese fusion-y stuff) and not the original, sub-regional southern China cuisine?

              5 Replies
                1. re: Food Tourist

                  I confess a sustained inability to like the fusion version.Tried it around the GTA and still don't get it. The reason probably has less to do with the food than the liberal misuse of the "Hakka" label. Have had several good friends who were Hakkas--honest-to-God Meixian dialect speakers who squired me around to the joints that did it right. Alas, they've moved on and I'm adrift looking for the "real" Hakka grub I shamelessly hoovered up. Any clues where to find the authentic stuff?

                  1. re: Kagemusha

                    There is a difference between Indian Hakka and Chinese Hakka...the Indian seems to have originated about 100 years ago in Calcutta, and that is what seems to be prolific in the GTA...not sure where to find Chinese Hakka yet which must be what your Meixian friends ate. Both are "authentic" in their own right since the fusion has been around for so long in Kolkata!

                    1. re: Food Tourist

                      This seems to be an etymological/anthropological puzzle re: how "Hakka" got mashed up into Indo-Chinese grub. Authentic? Noooo. Chinese Hakka go back a bit more than 100 years. The Indian Hakka stuff reminds me of Mexican-American delights like "tamale pie" that contain a few shreds of authentc Mexican culinary DNA but resemble no identifiable Mexican regional dish. The venerable "Manchurian Chicken" dish looks like nothing with roots along the Jiangxi/Guangdong border.

                      1. re: Kagemusha

                        But when we eat Indian Hakka in Canada, we are not expecting an identifiable Chinese Hakka dish. We are expecting the exact same thing (i.e. "authentic") as would be served by Indian Hakka restaurants in Calcutta for the past century. Just like if I went to a Tex-Mex restaurant here, I would expect Tex-Mex the way they have always served it in the southern U.S., not Mexican food as served in Chihuahua, Coahuila or Tamaulipas (which by the way, may have been "mashed up" by whichever conquistadores arrived on the scene several hundred years before). It's pretty common and normal for immigrants/colonizers/refugees to inculturate, which is how Indian Hakka arrived on the scene and made so many people happy! Even the Hakka people themselves would agree that they have mixed old with new over their migrations of the past 2000 years.